Ingredients20 m servings 153 cals
- Lightly combine the avocados with red wine vinegar in a salad bowl. Stir in the black beans, corn, tomatoes, green onions, and red onion.
- Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.
Per Serving: 153 calories; 11.4 g fat; 12.8 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 494 mg sodium. Full nutrition
ReviewsRead all reviews 34
Delish and tasty! I'm addicted to this. For a more authentic Mexican flavor, omit the Italian dressing and make your own dressing by whisking together olive oil, lime juice, pinch of cayenne pep...
My fiance' and I LOVED this! I was browsing for a side dish for an enchilada casserole and I had an idea to use corn and black beans but did not know quite how to execute that idea. I also thoug...
So So Yummy!!! I used bottled italian salad dressing so I left out the olive oil and only added a splash of vinegar! YUMMY!
My family loved it! It certainly dresses up the dinner table - colorful & aromatic! I have a touchy stomach but I thought, wow, I must try this. I lessened the amount of green onion, red onion ...
OMG!! This was amazing! The only change I made was I omitted he Italian seasoning and just mixed the olive oil with some fresh lime juice as recommended by another reviewer. SUPERB!!
I have been making a version of this for years, and it is an addictive hit, especially in the warm months. Instead of mexican-corn, I use shoepeg corn, add juice from a 1/2 lime, add salt/peppe...
This recipe is a really good and easy to make but it always takes me about 1 hour to prepare it. I do all of the chopping with a knife and cutting board so maybe if you use a food processor it ...